Posts tagged Asian

Fancify Friday: egg roll bowls

Egg Roll rice bowl

My kids know that I like to “fancify” meals. I’m sure there’s some sort of French word for our made up one. The idea: to present your food in a fun way. Make it a little fancy. Our fancifying comes from different places: sometimes we try making something we ate at restaurant, sometimes it’s a creative way to get my kids to try something new. But this time, it was all about using up an ingredient I didn’t want to go bad in the fridge.

 

I made Asian Mex avocado egg rolls earlier this week so I still have a few wrappers on hand. So when I was making a stir fry the other day, I wanted a cool way to put the rice on the plate–enter the egg roll bowl. I found a recipe for mini morning quiches from Nasoya, which I still want to try, but I thought I could use the same technique. These bowls were so simple and fun to make my kids kept brainstorming during dinner other ways we could fill them. I’m thinking a dessert egg roll bowl would be good–wouldn’t it? Maybe a bananas foster egg roll bowl…

 

Recipe

Servings: As many as you want!

Prep time: 10 minutes + baking for 10

 

Ingredients:

Large egg roll wrappers (Nasoya wonton wrappers work well)

Fillings–let your kids decide

 

Directions:

  1. Preheat the oven to 400 degrees.
  2. Spray the underside of your muffin pan with cooking oil.
  3. Working with one wrapper at a time, drape the egg roll over the inverted muffin cup to form a cup. For folds, I brushed a little water on the wrapper to help them stick together when baking.
  4. Bake for 5-8 minutes. Watch carefully! These bowls will burn easily.
  5. Gently pop the bowls off of the muffin pan.
  6. Enjoy!
And here's how my grade schooler served up apples recently

And here’s how my grade schooler served up apples recently…fancified

 

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Asian Mex avocado egg roll

Avocado spring rollsIn February, we went to New Year’s celebration at our favorite Chinese restaurant and I’ve had avocado egg rolls on the brain ever since. I wasn’t expecting to like warm avocado–let alone the green, creamy vegetable smeared into an egg roll wrapper, then fried. But hey, it was the special so we had to try them out. Avocado egg rolls rock!

 

For my version, I wanted to add in a dash of Mexican flavor–and spice. These egg rolls were easy to make and fried up beautifully.

 

Recipe

Servings: 12 egg rolls

Prep time: 30 minutes

 

Ingredients:

3 ripe avocados

1/2 white onion, diced small

1/3 cup red bell pepper, diced small (opt.)

1/2 tsp. ground cumin

1/4 tsp. garlic powder

1/2 serrano pepper, diced (opt.)

Salt to taste

12 egg roll wrappers

Oil for frying

 

Dipping sauce:

Juice from 1 orange

1 tablespoon vinegar (I used orange vinegar, you could use any light vinegar, like white)Avocado egg rolls with orange dipping sauce

1 tsp. agave syrup

1/2 serrano pepper sliced in rings

2 green onions, white and green parts sliced into rings

Pinch of salt

 

Directions:

  1. Mix together avocado, onion, serrano pepper, red pepper, cumin, garlic powder, and salt.
  2. Place about 1 1/2 tbsps. avocado mixture diagonally in the middle of one egg roll wrapper.
  3. Fold one corner of the egg roll toward the middle of the avocado mixture. Then fold the sides of the wrapper in toward the avocado mixture.
  4. Starting the place of your first corner fold, roll the egg roll toward the last end (dab that corner with water so the end sticks). You can follow the egg roll instructions here, too.
  5. Roll the remaining egg rolls.
  6. Fill a wok with about 1 1/2″ frying oil. Bring the oil to medium-high heat.
  7. Fry the egg rolls three at a time about 2-3 minutes a piece until golden.
  8. Drain on paper towels.
  9. To make the sauce: Whisk all of the sauce ingredients together.
  10. Serve hot.

Kids’ reactions: Big favorite with the teen. My youngest who has declared she “doesn’t like avocados” tried this recipe and liked it. She didn’t ask for seconds, but it’s a start. My tween tried a bit of her avocado egg roll and politely left the rest there.

 

 

 

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Asian pork tenderloin

Can I just say, I love pork tenderloin. It’s fast, easy enough for busy weeknights. And, if I keep my kiddos from seconds I have enough meat leftover to make them burritos for their lunches the next day.

So if you’re looking for a fun alternative to burgers for Memorial day weekend, don’t let the rice and broccoli in the picture fool you–pork tenderloin makes for a great barbecue.

Here’s the recipe tweaked from the May/June issue of Cuisine at Home:

Recipe

Prep time: 30 minutes + marinating

Servings: 4-6

Ingredients

2 pork tenderloins*

Marinade

1/2 cup low-sodium soy sauce

1/4 cup brown sugar

1/4 cup barbecue sauce

2 Tbsp. sesame oil

1 tsp. ginger

1 tsp. sriracha sauce or other hot sauce

Directions

  1. Whisk together all of the marinade ingredients and pour into a resealable bag along with the tenderloins. Chill for at least an hour or overnight.
  2. Grill over indirect heat or broil the tenderloins in the oven, turning at least once until the internal temperature reads 145 on a digital thermometer. I placed the oven rack about 4 inches from the heat and turned the tenderloins once after they’d been broiling about 12 minutes. The tenderloins cooked for 12 minutes on each side.
  3. Let the tenderloins rest for 5-10 minutes before cutting.

*Pork tenderloins often come in packs of 2. Make sure to choose tenderloins NOT loins.

Kids’ reactions:

There were very few comments during dinner. I always take that as a good sign: my kiddos were busy eating instead of talking. This one is a keeper.

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